Ingredients

Step by step

1. Steep the tea bags in 100ml of just-boiled water for 4-5 minutes, then remove and discard the bags. Allow to cool to room temperature.

2. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Grease a 2.4-litre non-stick bundt tin (about 25cm diameter and 10cm deep) with butter. Dust all over with a little flour, then tap out the excess. Put the sugar and citrus zests in a bowl. Rub together with your fingertips until the zest is evenly distributed.

3. Sift the flour and baking powder into a medium bowl, then add the salt. To a large bowl, add the softened butter, citrus sugar, 1 tablespoon of vanilla and the cooled tea. Beat using an electric whisk until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, ensuring each one is incorporated before adding the next. Pour in the milk and beat briefly to incorporate. Fold through the flour until combined.

4. Pour the mixture into the prepared bundt tin, levelling the top. Tap the tin on your work surface a couple of times to remove any large air bubbles. Bake for 40-45 minutes, or until a skewer comes out mostly clean with just a few moist crumbs attached. Allow to cool for 15 minutes before inverting onto a cooling rack.

5. Put the sifted icing sugar in a large bowl and whisk in the orange juice. Add more sugar for a thicker icing, or more orange juice for a more syrup-like drizzle. Spoon all over the bundt cake while it’s still warm. Leave to cool completely before slicing.